Potato and Pomegranate Salad

Name: Potato and Pomegranate Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 700g baby potatoes, skin on; 50g hazelnuts, roasted, skins removed, roughly chopped; 1/2 cup fresh mint leaves, coarsely chopped; Salt; Pepper; 1 pomegranate (seeds only); Dressing:; 4 Tbsp olive oil; 2 Tbsp white wine vinegar; 2 tsp wholegrain mustard; 1/2 tsp ground cumin; 1 Tbsp honey; Zest of a lemon, plus 1 Tbsp juice

10 minutes + 10 minutes Serves 4

Outdoor Entertaining Christmas Potato Gluten Free Dairy Free Dairy Free Vegetarian Low Sugar

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Ingredients

700g baby potatoes, skin on
50g hazelnuts, roasted, skins removed, roughly chopped
1/2 cup fresh mint leaves, coarsely chopped
Salt
Pepper
1 pomegranate (seeds only)
Dressing:
4 Tbsp olive oil
2 Tbsp white wine vinegar
2 tsp wholegrain mustard
1/2 tsp ground cumin
1 Tbsp honey
Zest of a lemon, plus 1 Tbsp juice

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How to Toast Nuts and Seeds

Method

1. Cook potatoes in a large saucepan of boiling, salted water until just tender. Drain and leave to cool slightly. Cut larger potatoes in half.

2. Combine dressing ingredients in a large bowl. Toss through the warm potatoes and leave to cool slightly.

3. Toss half the nuts and mint through the potatoes, and season with salt and pepper. Transfer to a serving bowl and scatter over remaining mint, nuts and pomegranate seeds.